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PurposePurpose
To enhance learning activities To enhance learning activities relative to the quality production, relative to the quality production, processing, distribution, processing, distribution, promotion, marketing, and promotion, marketing, and consumption of dairy foods.consumption of dairy foods.
To assist students to develop a To assist students to develop a sound perceptive for utilizing sound perceptive for utilizing decision makingdecision making
ContestContest
Consists of 3-4 membersConsists of 3-4 members Top 3 Individual scores countTop 3 Individual scores count Total PointsTotal Points
– Individual……200Individual……200– Team………….600Team………….600
Contest consists of 4 classes:Contest consists of 4 classes:– Milk Flavor Identification and EvaluationMilk Flavor Identification and Evaluation– Identification of CheesesIdentification of Cheeses– Identification of Real vs. Artificial Dairy Identification of Real vs. Artificial Dairy
FoodsFoods– Written ExamWritten Exam
National ContestNational Contest
Milker UnitsMilker Units Sediment PadsSediment Pads CMTCMT ConceptsConcepts Team EventTeam Event
Class 1: MilksClass 1: Milks
10 Samples of milk10 Samples of milk 2 points for each defect and 2 points for each defect and
scoring is worth one point.scoring is worth one point. Total of 120 points Total of 120 points Have 36 minutes to complete.Have 36 minutes to complete. When scoring milk its on a 1 to 10 When scoring milk its on a 1 to 10
range.range. Can have 2 of the same kind of Can have 2 of the same kind of
milk defects in this contestmilk defects in this contest
Kinds of MilksKinds of Milks
12 Kinds of Milks 12 Kinds of Milks AcidAcid BitterBitter FeedFeed ForeignForeign Garlic or Onion Garlic or Onion MaltyMalty
OxidizedOxidized RancidRancid SaltySalty Unclean Unclean Flat Flat No DefectNo Defect
Judging MilksJudging Milks
Relies on your taste and smellRelies on your taste and smell Don’t second guess you selfDon’t second guess you self Always use plastic disposable cupsAlways use plastic disposable cups Never eat anything spicy or hot before Never eat anything spicy or hot before
contestcontest Don’t eat a big meal before contestDon’t eat a big meal before contest Don’t chew any gum Don’t chew any gum Can have apple juice to drink during Can have apple juice to drink during
contestcontest
Acid MilkAcid Milk
Milk mixed with buttermilkMilk mixed with buttermilk Tastes and smells like buttermilkTastes and smells like buttermilk Score: 3-1Score: 3-1 State 3 or 2State 3 or 2
BitterBitter
No smellNo smell Has bitter tasteHas bitter taste Score: 5-1 Score: 5-1 State score it: 5-3State score it: 5-3
FeedFeed
Most prevalent off-flavorMost prevalent off-flavor Score: 9-5Score: 9-5 State score: 8State score: 8 Rarely is at stateRarely is at state
ForeignForeign
Any objectionable flavorAny objectionable flavor Don’t allow students to drinkDon’t allow students to drink Never shows up at the state Never shows up at the state
contest or at nationalscontest or at nationals Score: 5-3Score: 5-3
Garlic-OnionGarlic-Onion
Obnoxious Weed FlavorObnoxious Weed Flavor Distinctive Taste and OdorDistinctive Taste and Odor Rarely shows up at State Contest Rarely shows up at State Contest Score: 5-3Score: 5-3
MaltyMalty
Distinct taste and smellDistinct taste and smell Score: 5-1 Score: 5-1 State usually score it a 5State usually score it a 5
Oxidized/MetallicOxidized/Metallic
Distinct smell and flavorDistinct smell and flavor Oxidized tastes like cardboardOxidized tastes like cardboard Metallic tastes like metalMetallic tastes like metal Score: 6-1Score: 6-1 State usually score it a 5State usually score it a 5
RancidRancid
No smellNo smell Score: 4-1 Score: 4-1 Score at state usually 4Score at state usually 4
SaltySalty
No smellNo smell Has distinct salty tasteHas distinct salty taste Score: 8-4 Score: 8-4 Score at State usually 8-7Score at State usually 8-7
Flat WateryFlat Watery
TastelessTasteless Watered downed milkWatered downed milk Score: 9-7Score: 9-7 State score it usually 9State score it usually 9
No DefectNo Defect
Smells like good milkSmells like good milk Has nothing wrong with itHas nothing wrong with it Score is a 10 ALWAYS!!!!!Score is a 10 ALWAYS!!!!! 3 No Defects last two years at 3 No Defects last two years at
StateState
Class 2: Identification Class 2: Identification of Cheesesof Cheeses
Ten Samples of Cheeses in a classTen Samples of Cheeses in a class Each cheese is worth 2 pointsEach cheese is worth 2 points Total of 20 pointsTotal of 20 points 18 minutes to complete class18 minutes to complete class Can have repeated cheesesCan have repeated cheeses Don’t always go by colorDon’t always go by color Can have all white cheesesCan have all white cheeses
Types of CheesesTypes of Cheeses
14 Types of Cheeses14 Types of Cheeses BlueBlue BrickBrick Brie/CamenbertBrie/Camenbert Chedder (Mild/Sharp)Chedder (Mild/Sharp) ColbyColby Cream/NeufchatelCream/Neufchatel Edam/GoudaEdam/Gouda
Monterey (Jack)Monterey (Jack) Mozzarella/PizzaMozzarella/Pizza MunsterMunster Processed Processed
AmericanAmerican ProvoloneProvolone SwissSwiss
BlueBlue
Tangy, peppery tasteTangy, peppery taste Semi soft exteriorSemi soft exterior Marbled or streaked with blue Marbled or streaked with blue
veins of mold exteriorveins of mold exterior
BrickBrick
Mild to moderately sharpMild to moderately sharp Semi soft to medium firm textureSemi soft to medium firm texture Creamy yellow colorCreamy yellow color
Brie/CamembertBrie/Camembert
Mild to pungent tasteMild to pungent taste Smooth textureSmooth texture Creamy yellow color Creamy yellow color Brown and white crustBrown and white crust
Cheddar Mild/SharpCheddar Mild/Sharp
Yellow-orange to white in colorYellow-orange to white in color Firm textureFirm texture Mild Cheddar has a mild tangy Mild Cheddar has a mild tangy
tastetaste Sharp Cheddar sticks to the teeth Sharp Cheddar sticks to the teeth
ColbyColby
Mild tastingMild tasting White to medium yellow-orange White to medium yellow-orange
texturetexture Has tiny open holesHas tiny open holes Softer texture than cheddarSofter texture than cheddar
Cream/NeufchatelCream/Neufchatel
Mild flavorMild flavor Soft and smooth textureSoft and smooth texture White in colorWhite in color
Edam/GoudaEdam/Gouda
Mellow-nut like tasteMellow-nut like taste Semi-soft to firm textureSemi-soft to firm texture Creamy yellow-orange colorCreamy yellow-orange color Comes in circle form in storesComes in circle form in stores Red waxy coveringRed waxy covering
Monterey (Jack)Monterey (Jack)
Sweet nut like tasteSweet nut like taste Firm in textureFirm in texture White in colorWhite in color
Mozzarella/PizzaMozzarella/Pizza
Mild delicate flavorMild delicate flavor Firm, plastic textureFirm, plastic texture Creamy white in colorCreamy white in color As time goes cheese gets greasyAs time goes cheese gets greasy
MuensterMuenster
Mild flavorMild flavor Creamy white interior with a Creamy white interior with a
yellow tan surfaceyellow tan surface Orange covering on cheeseOrange covering on cheese
Processed AmericanProcessed American
Taste mildTaste mild Can be white or orange in colorCan be white or orange in color Has small uniform holesHas small uniform holes Semi-soft textureSemi-soft texture
ProvoloneProvolone
Mellow to smoky tasteMellow to smoky taste Smells smoky Smells smoky Firm textureFirm texture White in colorWhite in color
SwissSwiss
Sweet, nut-like flavorSweet, nut-like flavor Firm textureFirm texture Has large uniform holesHas large uniform holes Light yellow in colorLight yellow in color
Part 1: Problem Part 1: Problem Solving Natural & Solving Natural &
ArtificialArtificial 5 samples to be identified5 samples to be identified 2pts each2pts each Total of 10 points Total of 10 points 18 minutes to complete18 minutes to complete
Judging Natural & Judging Natural & ArtificialArtificial
Taste the samplesTaste the samples Touch the samplesTouch the samples Smell the samplesSmell the samples
Natural & ArtificialNatural & Artificial
Half & Half Half & Half Coffee mateCoffee mate Land Lakes Land Lakes
butter butter I can’t believe its I can’t believe its
not butternot butter Sour CreamSour Cream
Fat-Free artificial Fat-Free artificial Sour CreamSour Cream
Cheese Singles Cheese Singles real real
Cool WhipCool Whip Whipping creamWhipping cream MozzarellaMozzarella Artificial CheddarArtificial Cheddar
Written TestWritten Test
Each question is worth 2ptsEach question is worth 2pts Worth Total of 50 pointsWorth Total of 50 points Consists of 25-50 questionsConsists of 25-50 questions Can’t miss any questions. REALLY Can’t miss any questions. REALLY
IMPORTANT!!!!IMPORTANT!!!! Memorize answersMemorize answers
Dairy Foods ContestDairy Foods Contest
Area ContestsArea Contests– Area I & II @TTUArea I & II @TTU– Area III & VII @ Area III & VII @
TAMUTAMU– Area IV & VIII @ Area IV & VIII @
TSUTSU– Area V & VI @ Area V & VI @
TAMUCTAMUC– Area IX @ SHSUArea IX @ SHSU– Area X @ TAMUKArea X @ TAMUK
InvitationalInvitational– Sul Ross Sul Ross
UniversityUniversity– Clarendon Clarendon
CollegeCollege– WTAMUWTAMU– Weatherford Weatherford
CollegeCollege– TSUTSU– Clear CreekClear Creek
State WinnersState Winners
• 200420041.1. ValleyValley2.2. La VerniaLa Vernia3.3. PanhandlePanhandle
• 200320031.1. PlainviewPlainview2.2. KlondikeKlondike3.3. La VerniaLa Vernia
• 200220021.1. La VerniaLa Vernia
2.2. KlondikeKlondike
3.3. PlainviewPlainview
Contact InfoContact Info
State ContestState Contest Scottie CooperScottie Cooper (806) 637-4964 (806) 637-4964
SWJGCOOPER@[email protected]
National ContestNational Contest Dr. Freddie ScottDr. Freddie Scott
(501) 575-2035(501) 575-2035
[email protected]@comp.uark.eduedu